Keto Lor Mee
Elevate your low-carb lifestyle with this delicious **Keto Lor Mee**, a keto-friendly twist on the traditional Malaysian-Chinese noodle soup. This comforting dish swaps carb-heavy noodles for **shirataki noodles**, which perfectly soak up the rich, aromatic broth made with **chicken stock**, **dark and light soy sauces**, and warming spices like **star anise**, **cinnamon**, and **cloves**. Tender slices of pork shoulder are simmered to perfection, while hard-boiled eggs add extra protein and creaminess. Enhanced with a splash of **Xiaoxing wine** and **coconut aminos** for an umami boost, this hearty soup is both satisfying and flavorful. Ready in just over an hour and perfect for four servings, this bowl of goodness comes together with minimal prep time. Garnished with fresh cilantro for a bright finish, it’s the ultimate low-carb comfort food. Ideal for those following a **keto, low-carb, or gluten-free diet**, this recipe is the perfect way to indulge in the flavors of **Lor Mee** guilt-free!
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Recipe Information
Ingredients
- 400 grams Shirataki noodles
- 300 grams Pork shoulder, thinly sliced
- 2 whole Eggs, hard-boiled and peeled
- 1 stick Chinese cinnamon stick
- 2 pieces Star anise
- 3 pieces Cloves
- 4 cloves Garlic, minced
- 50 milliliters Dark soy sauce
- 30 milliliters Light soy sauce
- 30 milliliters Xiaoxing wine
- 1 liter Chicken broth
- 30 milliliters Coconut aminos
- 10 grams Fresh cilantro, for garnish
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 tablespoons Olive oil
Instructions
Rinse the shirataki noodles under cold water for 2-3 minutes, then set aside to drain completely.
In a large pot, heat olive oil over medium-high heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the pork slices to the pot and stir-fry until they begin to brown.
Add Chinese cinnamon stick, star anise, and cloves to the pot and stir for an additional minute.
Pour in the dark soy sauce, light soy sauce, and Xiaoxing wine, allowing them to coat the pork and spices.
Add the chicken broth to the pot, bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes.
Stir in the coconut aminos, salt, and pepper, adjusting flavors to taste.
Add the hard-boiled eggs to the pot and continue simmering for another 20 minutes, allowing the flavors to meld.
Arrange the shirataki noodles evenly in serving bowls.
Ladle the savory pork and broth mixture over the noodles in each bowl, ensuring each has a share of pork slices and half an egg.
Garnish with fresh cilantro leaves before serving.
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 10409 mg | 453% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 9.8 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 417 mg | 32% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2389 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
